Picnic Beans Recipes

CHURCH PICNIC BAKED BEANS

Steps:

• Preheat oven to 300 degrees (F) instructions for conventional oven.
• Finely chop the onions, green peppers and red peppers.
• drizzle olive oil in large deep skillet.
• add the chopped vegetables and saute until slightly softened.
• add the 85% lean ground beef to the slightly sauteed veggies and brown until no longer pink set aside.
• slightly fry the 4 slices of bacon until it slightly starts to brown set aside.
• in a large bowl add ketchup, hickory barbecue sauce, granulated brown sugar, dry ground mustard, 2 tablespoons honey and mix together well.
• open the 4 cans of Great Northern Beans and rinse well.
• Place all 4 cans in a 9 x 13 in baking dish.
• Take the 85% lean ground beef mixture and mix well into the beans.
• Pour the Ketchup mixture into the beans and mix well making sure all the beans and meat are covered with the saucesmall amount of bacon drippings (it should only be a small amount).
• drizzle the remaining 1 tablespoon of honey over the top.
• top with remaining 3 strips of bacon.
• Cook at 300 degrees for 2 hours.
• Remove bacon before serving.
• If cooking in the crock pot follow steps for cooking the veggie mixture, meat mixture.
• Cook bacon as directed above.
• mix sauce as directed above.
• Place the meat and veggie mixture and the ketchup mixture in the crock pot and mix well.
• Place the remaining bacon on top of the beans and drizzle the bacon drippings.
• Drizzle the remaining 1 tablespoon of honey.
• add the 1/4 cup water.
• Cover the crock pot and cook on low for 5-6 hours and 3-4 hours on low.

PICNIC BEAN CASSEROLE

Steps:

• In a large bowl, combine the beans, onion, brown sugar and ketchup. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon. Cover and bake at 350° for 1 hour. Uncover; bake 30 minutes longer.

PICNIC BAKED BEANS

Steps:

• Place beans in a Dutch oven with 2 qts. water. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and let stand for 1 hour. , Drain and rinse. Return beans to Dutch oven; add remaining water. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until the beans are almost tender. Drain and reserve liquid. , Transfer beans to an ungreased 3-qt. baking dish, add the remaining ingredients and 1-1/2 cups of reserved liquid; stir to combine. , Cover and bake at 300° for 2 to 2-1/2 hours or until beans are tender and reach desired consistency, stirring every 30 minutes. Add reserved liquid as needed. ,

PICNIC BAKED BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish.
• Combine pork and beans, kidney beans, lima beans, onion, brown sugar, ketchup, and dry mustard together in a bowl; transfer to the prepared baking dish. Sprinkle bacon over bean mixture. Cover dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until bubbling, about 30 minutes more.

BEST PICNIC BAKED BEANS

Steps:

• 1. cook bacon, and then the onions in the bacon fat.
• 2. combine with all other ingredients. if they are not juicy enough, add sauce from the can of beans.
• 3. cook low till hot. stir, the sugar tends to burn easily. you can adjust the sweetness of these beans by adding more or less sugar. the brand of bean you buy will determine how much sugar to add.

PICNIC THREE-BEAN SALAD

Steps:

• In a bowl, toss together all the ingredients and it's ready to go!

PICNIC GREEN BEAN SALAD

Steps:

• Combine all ingredients and chill for at least 2 hours.
• (best chilled overnight).

PICNIC BAKED BEANS

Steps:

• 1. Pre-heat oven 325°F degrees.
• 2. In a large mixing combine and mixing together the pork & beans ketchup, brown sugar, black pepper, cayenne pepper, corn syrup, yellow mustard, onion and garlic.
• 3. In a frying pan, place bacon in a single layer, cook on medium heat to your desired crispness, turning frequently. Drain bacon on paper towels, set aside. Drain most of the bacon grease from pan, add 2 tablespoons of butter and melt. Wait until the bacon has cooled and crumble with your hands.
• 4. Add the season pork chops to the fry pan, cooking on each side for about 4 to 5 minutes, or until golden on the outside, juices run clear and fork tender. Remove from fry pan, drain on paper towels. Wait until the pork chops have cooled, and cut up into little cubes.
• 5. Add the bacon and pork chops to the bean mixture, and mix together and pour into a greased 2 ½ to 3 quart greased casserole. Place the bacon on top of the beans.
• 6. Place casserole on a lined cookies sheet and place in pre heated oven. Bake at 325°F degrees for 1 1/2 to 2 hours or until the beans are bubbly. Let rest to thicken a bit before serving.

OLD-FASHIONED BAKED BEANS

Steps:

• Heat oven to 350°F.
• Heat 10 cups water and the beans to boiling in ovenproof Dutch oven. Boil uncovered 2 minutes. Stir in remaining ingredients except 3 cups water.
• Cover and bake 4 hours, stirring occasionally.
• Stir in 3 cups water. Bake uncovered 2 hours to 2 hours 15 minutes longer, stirring occasionally, until beans are tender and desired consistency.

PICNIC BEANS

Steps:

• Combine pinto beans, baked beans, and red kidney beans in casserole dish. Cook bacon in skillet until crisp drain. Sauté onion and garlic in part of the drippings. Add molasses, brown sugar, cider vinegar, and mustard. Mix all together and bake at 300°F for about 1 hour.